Baked Chicken Ricotta Meatballs offer a lighter and incredibly flavorful take on the classic meatball. Combining ground chicken with creamy ricotta cheese creates a tender, juicy bite. Baked to golden perfection and nestled in a vibrant marinara sauce, these meatballs are as satisfying as they are simple to prepare, making them an excellent choice for weeknight dinners or cozy gatherings.
Ingredients:
Meatballs:
- 1 pound ground chicken
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 1 jar (24-ounce) marinara sauce
For Serving
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prep and Preheat: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Meatballs: In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, parsley, Italian seasoning, garlic powder, salt, and pepper. Gently mix until just combined (don't overmix).
- Form and Bake: Place the mixture into 1-inch meatballs on the prepared baking sheet. Bake for 20-25 minutes or until cooked through and lightly browned.
- Warm the Sauce: While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
- Combine and Serve: Add the cooked meatballs to the warmed marinara sauce. Garnish with fresh basil and grated Parmesan cheese. Serve over pasta or polenta, or enjoy as an appetizer.
Tips:
- For extra tenderness, soak the breadcrumbs in milk before adding them to the meatball mixture.
- Use your favorite jarred marinara sauce or make your own for a bolder flavor.
- Experiment with different herbs and spices!
